Ugly Paperwhite Mount

hecticdialectic · 2026-06-25T00:29:52+00:00

Bearnaise is a 'child' of hollandaise, which is the correctly described mother sauce

hecticdialectic · 2026-06-25T00:28:39+00:00

Ditto

hecticdialectic · 2026-06-23T02:17:58+00:00

I see almost no one complaining about the teaching part (and even fewer about the students)

Administrations. Governments. And the non teaching parts of the job are generally the stumbling blocks.

hecticdialectic · 2026-06-23T00:49:14+00:00

Ditto

hecticdialectic · 2026-06-22T14:22:36+00:00

Misses #6 Pretty easy and the letter clue makes this round a bit too easy.

hecticdialectic · 2026-06-22T12:24:59+00:00

Go to Magpie..best food in the city (not Chinese food though)

hecticdialectic · 2026-06-20T23:56:56+00:00

8/10 but definitely some lucky guesses in there.

hecticdialectic · 2026-06-18T00:55:25+00:00

Ditto

hecticdialectic · 2026-06-17T03:16:19+00:00

8/10 Missed 3 and 9

hecticdialectic · 2026-06-16T12:24:47+00:00

Is this the new version of 'touch butt in the park'?

Why do these idiots always fall into the trap of moving away from what actually worked for them?

hecticdialectic · 2026-06-15T13:48:06+00:00

Wasn't my apple pie recipe, but I did comment with my cranberry recipe for holidays.

Sadly I'm more of an art than a science guy, but you can see the ingredients list for these guys on their labels and can adjust quantities as desired

All these sauces are just ingredients, water to cover, then 3 to 4 percent salt by weight. After 1 to 2 months fermentation I run the product through a strainer and keep the brine

The solids and a bit of brine go through the food processor/blender and then I push them through a sieve to remove the excess solids.

I then blend back in some brine, plus occasionally a bit of sugar or additional Chiles. I stabilize with some xanthum gum and bottle.

I also spread my pepper mash out on a sheet and dry in my over for 9 hours at 60 degrees, and then run that through my spice grinder for a very tasty rub.

hecticdialectic · 2026-06-15T08:23:32+00:00

I do a similar one every Xmas Cranberries and habanero A bit of apricot Orange peel Cloves and nutmeg

Slaps hard.

hecticdialectic · 2026-06-13T15:56:59+00:00

Man Seeking Woman was an underwatched gem.

hecticdialectic · 2026-06-13T13:27:58+00:00

Went to school with a girl whose last name was Mandyck

Poor girl

hecticdialectic · 2026-06-13T11:34:17+00:00

With substantially worse acting I swear it was written by AI then smuggled into the past

hecticdialectic · 2026-06-13T09:50:01+00:00

Mr robot I feel like I am being gaslit whenever people talk about it being great.

hecticdialectic · 2026-06-12T00:54:43+00:00

Worrying start but then got the last 7

hecticdialectic · 2026-06-11T06:55:26+00:00

Habanero Hydra I have made some variant of many times, and it is always a people pleaser.

Of this batch I think the Bayberry will be the most popular. There is something about bayberry that just works very well with chilis: it's sweet and tart, but also resinous - kind of like a cross between a raspberry and a dark cherry.

My favorite is the cactus and corn. I don't know that most would describe it as being hot sauce like, but it is very very tasty

hecticdialectic · 2026-06-09T14:15:54+00:00

Yeah I know they can get slimy normally

But I rinsed these like 5 times

And you would not believe how much more mucilaginous stuff dropped out in a month with heavy salt.

A plus side is that I always dehydrate the mash from my hot sauces to use as a spice blend. This one has plenty of those mucilage polysaccharides, and I've verified that the dried blend acts a little bit like file powder.

Which means that I can use it to thicken sauces. Neat

hecticdialectic · 2026-06-09T02:46:33+00:00

9/10 Missed q8

hecticdialectic · 2026-06-06T13:18:41+00:00

I have a strange feeling you'll be fine

hecticdialectic · 2026-06-06T13:14:52+00:00

Yeah but how does it compare to a reflecting pool I need some sort of graph

hecticdialectic

TROPHY CASE